I am also a struggling chocolatiere in NYC. I have a few truffles up my sleeve. I do not like, personally, the Bergamot truffle that I created. I use El-Rey's Apamate 73.5%, cream, lightly salted butter and 4 dashes of Bergamot flavored oil. I then roll the ganache when its solidified in Valrhona's 100% cocoa powder.
People raved over this, but I cannot stand it, and I cringe when I have to make them.
I love my Caribbean Spice truffles though! This is made with El-Rey Bucare 58% dark semi sweet chocolate. I use Nutmeg, cinnamon, and allspice flavor in the ganache. I then rolled this ganache in ground Macadamia nuts. This is dangerously addictive and have to go to the gym after having them.

October 18, 20047:48 pm

aymbereye

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VonRock526, where is your chocolate shop? I live in NYC/Brooklyn and thought I'd gone to every shop in the area!!

"Oh, what a noble mind is here o'erthrown..."

"Oh, what a noble mind is here o'erthrown..."

November 15, 20042:22 pm

alex_h

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i am not really into truffles, but one of the shops i visit regularly has its own homemade too. there i tried a balsamico vinegar truffle this weekend. the sour vinegar taste rounded well with the sweet chocolate cream inside.

November 16, 20047:45 am

Lone Ly

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VonRock, have you tried making the Bergamot truffles from Earl Grey tea instead? I have made some desserts with tea flavoured cream - that is tea leaves boiled in cream (instead of water).